Scallop and Smoked Salmon Pie

Seared Canadian Scallops, Tasmanian Smoked Salmon in creamy mornay sauce, encased in a butter pastry pie shell.

Defrost for around 4 hours (or overnight in your fridge) then bake in your oven for around 25 minutes or until the sauce starts to bubble out of the sides. Rest for around 5 minutes before serving.

4x 250 gram  $360